Protein Swap | Air Fryer Satay-Inspired Chicken Thigh Lettuce Cups
with Garlic Peanuts, Carrots & Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
920 /serving
Ah ah ah ah, satayin’ alive, satayin’ alive! This Indonesian-derived sauce is synonymous with smooth peanutty flavours. Whisk it together from peanut butter, rice vinegar and soy, and let it flow over these lettuce cups bright with tangy carrots and cilantro. Each one holds slices of air-fried chicken thighs, golden-perfect with less oil and less mess than traditional frying techniques. Peanuts aromatized with garlic also go into the Air Fryer to crisp up just right.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Nantes carrots
- 2 Garlic cloves
- 1 Bunch of cilantro
- 1 Head of Boston lettuce
- 15ml Rice vinegar
- 25g Chopped peanuts
- 30g Peanut butter
- 160g Jasmine rice
- 30ml Soy sauce (low sodium)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Aluminum foil
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
42 g
Saturated Fat
6 g
Sodium
1780 mg
Total Carb
90 g
Sugars
12 g
Protein
50 g
Fibre
7 g
Preparation
Cook the rice
Preheat the air fryer to 400°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Fry the peanuts
Meanwhile, mince the garlic. In a small bowl, combine the peanuts, a drizzle of oil, ½ the garlic and S&P. Place the peanuts on a small piece of aluminum foil (with the edges folded) in the air fryer basket and fry, 1 to 2 min., until toasted. Keep warm.
Fry the chicken
Pat the chicken dry with paper towel; season with ¾ of the spices and S&P. Lightly oil the air fryer basket. Place the chicken* in the air fryer basket and lightly brush or spray with oil. Fry, 13 to 15 min., until browned and cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, halve the carrots lengthwise; thinly slice crosswise on an angle. Separate the lettuce leaves. Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems. In a second small bowl, make the satay sauce by combining the peanut butter, soy sauce, ¼ of the vinegar, the remaining garlic and 1 tbsp water (double for 4 portions).
Dress the carrots
In a medium bowl, combine the carrots, chopped cilantro, remaining vinegar and spices, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the lettuce leaves between your plates. Top with the rice, chicken and carrots. Drizzle with the satay sauce. Garnish with the peanuts and remaining cilantro. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
